Ingredients with Measurements:
- 1 pork tenderloin (about 1 lb)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup chopped fresh herbs (such as rosemary, thyme, and parsley)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the Dijon mustard and honey.
3. Season the pork tenderloin with salt and pepper, then brush the mustard-honey mixture all over the pork.
4. In another bowl, mix together the chopped herbs, panko breadcrumbs, and grated Parmesan cheese.
5. Roll the pork tenderloin in the herb-breadcrumb mixture, pressing the mixture onto the pork to make sure it sticks.
6. Heat a large oven-safe skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet.
7. Once the skillet is hot, add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F.
9. Remove the pork from the oven and let it rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 365
Fat: 11g
Carbohydrates: 28g
Protein: 37g
Sodium: 660mg
Sugar: 16g
Substitutions for ingredients:
- You can use any type of mustard you prefer instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
- Any combination of fresh herbs can be used for the herb crust.
Variations:
- You can use chicken breasts instead of pork tenderloin.
- Add some minced garlic to the mustard-honey mixture for extra flavor.
- Use different types of cheese, such as cheddar or Gouda, instead of Parmesan.
Tips and tricks:
- Make sure to pat the pork tenderloin dry with paper towels before seasoning it to ensure a crispy crust.
- Let the pork rest before slicing to allow the juices to redistribute and keep it moist.
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork tenderloin and arrange it on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, or a drizzle of honey can be used as garnishes.
Pairings:
This pork tenderloin pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the herb crust is not sticking to the pork, try pressing it on more firmly or using a little bit of egg wash to help it adhere.
- If the pork is not cooked to the correct internal temperature, return it to the oven for a few more minutes until it reaches 145°F.
Food safety advice:
- Always use a meat thermometer to ensure that pork is cooked to the correct internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Pork tenderloin is a popular cut of meat that is lean and tender. It is often used in a variety of dishes, from stir-fries to roasts.
Flavor profiles:
This recipe has a sweet and tangy flavor from the honey and Dijon mustard, as well as a savory and herbaceous flavor from the herb crust.
Serving suggestions:
Serve this pork tenderloin with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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Taste: Herbaceous, Savory, Earthy, Tangy, Aromatic